Decadent Chocolate Truffle Cheesecake
Indulge in this luxurious chocolate truffle cheesecake that combines a creamy, rich filling with a perfectly crunchy chocolate crust. This dessert is a showstopper, ideal for any festive occasion or special gathering. A blend of semi-sweet chocolate chips and a smooth cream cheese filling creates a luscious taste experience that balances sweetness with a hint of richness. As it bakes, the cheesecake might appear undercooked in the center, but it will set beautifully while cooling, and chill in the refrigerator to achieve the ultimate texture. Enhance its visual appeal by drizzling melted white chocolate on top or adding delightful truffles, making it a true centerpiece for your dessert table. Prepare this delightful cheesecake a day in advance for the best results and to ensure it’s perfectly chilled before serving.
N/A
Servings
300
Calories
8
Ingredients
Ingredients
Chocolate cookie crumbs
1 cup (Crushed into fine crumbs)
Sugar
3 tablespoons (Granulated)
Butter or margarine
1/4 cup (Melted)
Semi-sweet chocolate chips
2 cups (Melted)
Cream cheese
3 (8 ounce) packages (Softened at room temperature)
Sweetened condensed milk
1 (14 ounce) can (N/A)
Eggs
4 (Large, at room temperature)
Vanilla extract
2 teaspoons (Pure extract)
Instructions
1
Preheat the oven to 300°F (150°C).
2
In a mixing bowl, combine the chocolate cookie crumbs, sugar, and melted butter or margarine. Mix until the ingredients are well incorporated.
3
Press the mixture firmly into the bottom of a 9-inch springform pan to form a solid crust. Set aside.
4
In a microwave-safe bowl, melt the semi-sweet chocolate chips, stirring until completely smooth and glossy. Be cautious not to overheat.
5
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until fluffy and well combined.
6
Gradually add the sweetened condensed milk, mixing until the mixture is smooth and creamy.
7
Lower the mixer speed and add the melted chocolate, eggs, and vanilla extract. Mix until just combined and there are no lumps.
8
Pour the creamy filling over the prepared crust, smoothing out the top with a spatula.
9
Bake in the preheated oven for 55 minutes, or until the edges are set but the center is slightly wobbly. It will firm up as it cools.
10
Once baked, turn off the oven and let the cheesecake cool in the oven with the door ajar for an hour. Then transfer it to the refrigerator to chill for at least 4 hours or overnight.
Nutrition Information
18
Fat
24
Carbs
8
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Chocolate Truffle Cheesecake?
It is a luxurious dessert featuring a rich chocolate filling and a crunchy chocolate cookie crust, perfect for festive occasions.
What type of crust is used for this cheesecake?
The crust is made from a mixture of chocolate cookie crumbs, sugar, and melted butter or margarine.
At what temperature should the oven be preheated?
The oven should be preheated to 300°F (150°C).
How many packages of cream cheese are required?
The recipe requires three 8-ounce packages of cream cheese, softened at room temperature.
What kind of chocolate is used in the filling?
Two cups of semi-sweet chocolate chips, melted until smooth, are used for the filling.
How do I prepare the chocolate cookie crust?
Combine crumbs, sugar, and melted butter, then press the mixture firmly into the bottom of a 9-inch springform pan.
How should the chocolate chips be melted?
Melt them in a microwave-safe bowl, stirring until completely smooth and glossy while being careful not to overheat.
What is the secret to a smooth cheesecake filling?
Beat the cream cheese until fluffy before gradually adding sweetened condensed milk and other ingredients to avoid lumps.
How many eggs are needed for this recipe?
This recipe calls for 4 large eggs, added at room temperature.
How long does the cheesecake bake?
Bake the cheesecake for 55 minutes or until the edges are set.
What should I do if the center looks wobbly after baking?
Don't worry, a slightly wobbly center is normal; it will firm up as it cools and chills.
What is the recommended cooling process?
Let the cheesecake cool in the oven with the door ajar for one hour after turning off the heat.
How long should the cheesecake chill in the refrigerator?
It needs to chill for at least 4 hours, though overnight is recommended for the best texture.
Can I make this cheesecake a day in advance?
Yes, preparing it a day in advance ensures it is perfectly chilled and set before serving.
What are some suggested toppings for this dessert?
You can enhance the visual appeal by drizzling melted white chocolate on top or adding chocolate truffles.
What size springform pan is required?
A 9-inch springform pan is the recommended size for this recipe.
What is the calorie count for a serving?
Each serving contains approximately 300 calories.
How much fat is in one serving of this cheesecake?
There are 18 grams of fat per serving.
How many carbohydrates are in each serving?
Each serving contains 24 grams of carbohydrates.
How much protein does this cheesecake provide?
There are 8 grams of protein per serving.
Does this recipe contain fiber?
No, the nutritional information indicates that there is no fiber in this recipe.
What type of vanilla extract should I use?
The recipe calls for 2 teaspoons of pure vanilla extract.
Can I use margarine instead of butter for the crust?
Yes, either melted butter or margarine can be used for the chocolate cookie crust.
How much sweetened condensed milk is used?
One 14-ounce can of sweetened condensed milk is required.
What is the total number of ingredients in this recipe?
There are 8 main ingredients used to make this cheesecake.
Is this cheesecake suitable for a holiday centerpiece?
Absolutely, its decadent nature and showstopper appearance make it ideal for festive gatherings.
What is the texture of the finished cheesecake?
The cheesecake has a creamy, rich filling contrasted by a perfectly crunchy crust.
Do I need to grease the springform pan?
The recipe involves pressing a butter-based crust into the pan, which typically prevents sticking, but you can lightly grease it if desired.
Can I use milk chocolate instead of semi-sweet chocolate?
While you can, semi-sweet chocolate is recommended to provide a balanced richness that isn't overly sweet.
How should I store leftovers?
Leftover cheesecake should be stored in the refrigerator to maintain its texture and freshness.